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Refried Bean Enchiladas Recipe

“These yummy meatless bundles are so fast and easy to prepare,” enthuses Carolyn Sykora of Bloomer, Wisconsin. “The recipe, which came from my sister-in-law, is a favorite for both our families.”

TOTAL TIME: Prep: 20 min. Bake: 20 min.YIELD:6 servings

Ingredients

2 cups vegetarian refried beans

1 cup (8 ounces) 1% cottage cheese

1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese, divided

1 tablespoon olive oil

4-1/2 teaspoons all-purpose flour

1 tablespoon chili powder

1/2 teaspoon garlic powder

1/4 teaspoon salt

1-1/2 cups water

1 teaspoon cider vinegar

1/2 teaspoon dried minced onion

12 flour tortillas (6 inches)

Directions

1.In a large bowl, combine the beans, cottage cheese and 1 cup cheddar cheese; set aside. For sauce, in a large nonstick skillet, whisk the oil, flour, chili powder, garlic powder and salt until smooth. Gradually stir in the water, vinegar and onion. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.

2. Dip both sides of each tortilla into sauce. Place about 1/2 cup bean mixture down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Pour remaining sauce over top; sprinkle with remaining cheese. Cover and bake at 350° for 20-25 minutes or until heated through.
Yield: 6 servings.